It’s officially Fall here in Texas – I’m loving every minute of it thus far! When you can open all the windows and retire the AC, you know it’s going to be a fantastic day/week/month!
I’m so ready for camping trips, yard work and the holidays with my family. It’s truly blissful you guys – this is heaven!
I was pacing my kitchen last week and realized I needed to get cracking on Fall recipes, aka pumpkin spice madness and then everything holiday themed. In an instant I was so overwhelmed thinking about everything I needed to do, I had to stop myself from panicking and focus on this month only. As much as I know how awesome it would be to kick out recipe after recipe and be on point for each and every possible theme up until the end of the year – it’s not realistic for me at this moment in time. Ingredients get pricey, recipes need testing and perfecting as well as time to shoot, edit and post. SO I made a list of 1-2 recipes per holiday (Halloween, Thanksgiving, Christmas) and of course the overall season in which I love – Fall. This way I can still share content that’s time appropriate and not feel stressed out. I want to know I’m giving this site my all and balancing my time with my family. The holiday season/end of the year is always dedicated to seeing family and just loving the people I get to be around. I hope you all understand <3>
To kick-off Fall content, it felt necessary to share a quick and simple soup recipe! One that’s basic enough to adjust to your needs but still wallet-friendly. I want to focus more on food that’s delicious, affordable and fun to make. The best money-saving tip is to always buy local AND in season – meaning what’s currently seasonally available in bulk. Right now it’s squash, potatoes and onions.
This soup is quite simple, I only use about 5 ingredients total. That’s why I went ahead and added the croutons for extra flavor and texture. They’re totally optional though, you can even omit blending the soup or blending half and leaving half chunky.
Simple Butternut Squash Soup
Yield 4 quarts
- 2 quarts Vegetable Stock
- 1 large Butternut Squash, diced
- 3 medium Yellow Potatoes, diced
- 1 medium Yellow Onion, diced
- Salt & Pepper, to taste
- Wash and peel your potatoes and butternut squash, cut into equal cubes.
- Add your potatoes into a medium bowl and soak with cold water to help remove the excess starch.
- Dice your onion into chunks, discarding the outer layer.
- Place a 5-quart pot over medium heat and add your onion, stirring frequently.
- If it starts to stick, add a splash of vegetable stock. Cook your onions down until translucent, about 8-10 minutes.
- Drain your potatoes and pour everything into your pot (minus seasonings). Bring it to a boil and reduce the heat to low, placing a lid on top.
- Cook for 30-35 minutes, or until potatoes and squash are fork tender.
- Once everything is tender, season to your desired taste and turn the heat off. Carefully blend the soup until smooth, using an emersion blender. You can also add everything into a traditional blender, be careful as it’s very hot and may splash.
- Once smooth, serve hot topped with garlic herb croutons. I recommend a few drops of balsamic vinegar and diced green onions to finish it off.
Once cool, store extras in an air-tight container. Refrigerate for up to a week, freeze for later if desired.
Cuisine Gluten-free, Vegan